Sprouts offer an increased nutrition in any case. When we are preparing recipes like ragi kanji, or Sweet Ragi Malt Recipe, sprouted ragi provides more nutrition than otherwise. You can also make sprouted ragi cutlets with these. This sprouted and dried ragi, can then be dry ground to powder and be made into malt for babies above 6 months. This flour made of sprouted ragi is believed to be more smoother on stomach and can be digested sooner. Sprouting increases the protein content of ragi. Make sure that once soaked, the ragi are sprouted for 3-4 hours so that tiny sprouts emerge from them. You can dry the sprouted ragi under shade and make ragi flour which can be used in recipes.

Ingredients

2 cups Ragi Seeds

Water , to soak

How to make How To Make Ragi Sprouts At Home

To make ragi sprouts at home, first soak the ragi seeds in sufficient water for an overnight or 6-8 hours.

After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm. Remember that the cloth should not be too wet till dripping, nor be too dry. Close in another wet cloth on top of the sprouting ragi and set aside.

Do not disturb this set up for at least 4 hours. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in an oven.

Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. Do not disturb for 4 hours.

After sprouting time, you can take the cloth and the small sprouts will have emerged.

You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour.

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